Easy Pumpkin Spice and Everything Nice Muffins

More great recipes with pumpkin in Tastes & Treasures Cookbook.

Easy Pumpkin Spice and Everything Nice Muffins

Ingredients:
1pkg.(18.25 oz) spice or carrot cake mix
1 can (15 oz) 100% pure pumpkin
6t. Egg substitute or 3 large white eggs
1/3 cup water
2/3 cup raisins

Directions:
Preheat oven to 350 F. Grease or paper line 24 muffin cups

Combine cake mix, pumpkin, egg substitute, and water in large mixer bowl until moistened. Beat on low speed for 30 seconds; scrape bowl. Beat on medium speed for 2 minutes. Stir in raisins. Spoon batter into prepared muffin cups, filling 2/3 full.

Bake for 18-22 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container.

Thanks to recipesfilledwithlove.com

Successful Children's Holiday Party

Karen Swanson has never seen a talking Christmas tree before! She likes his shoes.

Kassie Walters invited the Snowman, Elf, Christmas Tree and Gingerbread man to pose with Santa.

Co-Chair and Elf Bonnie Newhoff

The 30th Annual Children's Holiday Party was enjoyed by all. Held Saturday, December 15 at Arizona Biltmore Resort, adults and children were entertained before, during and after the fabulous luncheon. Thanks to the hard work of the chairs: Bonnie Newhoff, Nina Filippi, Nancy Evans and Mary Parker for continuing this Historical League tradition.

National Museum of the American Indian

I love this place! Quinoa cazuela, cheese fry bread, corn salsa, squash and pear gratin. — at Smithsonian's National Museum of the American Indian in Washington D.C.
The Arizona Historical Society Museum at Papago Park in Tempe is an affiliate of the Smithsonian. Tastes & Treasures cookbook has a wonderful corn salsa recipe on page 33 and Navajo fry bread recipe on page 14.

Pumpkin Rolls

Pumpkin Roll

Ingredients:
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar

Directions:
Preheat oven to 375 degrees. Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 degrees for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.

Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Oatmeal Pumpkin Muffins with Goat Cheese Frosting

Never thought the frosting would tastes so good. Many other muffing recipes in Tastes & Treasures Cookbook.

Oatmeal Pumpkin Muffins with Goat Cheese Frosting

Ingredients:
2 cups pumpkin puree
1 cup packed brown sugar
1/4 cup non-GMO Canola oil
1/4 cup milk
4 eggs
1 1/2 cups whole-wheat flour
1/2 cup almond flour
1 cup oatmeal
4 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon nutmeg
1 teaspoon unrefined sea salt
(Frosting):
6-8 oz (-ish) goat cheese
1/2 cup (-ish) honey
fresh rind from 1 lemon
1 tsp vanilla extract or fresh vanilla bean pods

Directions:
Heat over to 375. Grease muffin tin or add paper liners.
Combine dry ingredients in one bowl and wet ingredients into another.
Then combine the dry into the wet, careful to not over mix! Fill prepared muffin tin with mixture about 3/4 way full.
Bake for 18 to 20 minutes, or until muffins are done (test with a wood skewer, should come out clean).

Frosting:
Mix all ingredients together in a bowl! WARNING. This mix is dangerously delicious... Wait until the muffins are completely cool and top each with a smear of frosting!


Nutrition Facts Serving Size: 1 slice Servings Per Dish: 12 Amount per serving: Calories 220, Calories from Fat 90, Total Fat 9g (14% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 70mg (23% DV), Sodium 160mg (7% DV), Total Carbohydrate 30g (10% DV), Dietary Fiber 4g (16% DV), Sugars 14g, Protein 6g, Vitamin A (130% DV), Vitamin C (2% DV), Calcium (6% DV), Iron (10% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Did you know...
This frosting was a total mistake. I thought the goat cheese was cream cheese but low and behold, it turned out even better... makes you think twice about what we believe a mistake to be ;)
 Thanks to The Intentful Chef, Chandler, AZ for this recipe.

M&M Pretzels

Place Pretzels on cookie sheet.
Top with Hershey hugs.
Bake in 200 degree oven 4-5 minutes.
Press M & M onto it.

Fun for any holiday!

More wonderful recipes in Tastes & Treasures cookbook.

Ingredients:
Mini Pretzels
Hershey kisses - striped kind
M & M candies

Thanks to RecipesFilledWithLove

Eggnog Bars

Love having Holiday recipes.
Eggnog Bars

Ingredients:

1/2 cup butter, softened
1/2 cup sugar
1 cup all-purpose flour
5 egg yolks
1/4 cup sugar
1 1/4 cups whipping cream
1 tbsp rum or 1 teaspoon rum extract
1/4 tsp ground nutmeg
1/2 tsp ground nutmeg to sprinkle on top


Directions:
1. Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. In small bowl, stir together butter, 1/2 cup sugar and the flour. Press in bottom and 1/2 inch up sides of foil-lined pan. Bake 20 minutes.

2. Reduce oven temperature to 300°F. In small bowl, beat egg yolks and 1/4 cup sugar with electric mixer on medium-high speed until thick. Gradually beat in cream, rum and 1/4 teaspoon nutmeg. Pour over baked layer.

3. Bake 40 to 50 minutes at 300°F until custard is set and knife inserted in center comes out clean. Cool completely, about 1 hour.

4. Sprinkle tops of bars evenly with 1/2 teaspoon nutmeg. Using foil handles, lift cooled bars from pan to cutting board; remove foil from sides of bars. With sharp knife, cut into 6 rows by 6 rows. Cover; store in refrigerator.
Thanks to RecipesFilledWithLove